Archive for January, 2011

Twisted Healthier Whoopie Pie






Ingredients :

Two pieces large size Voortman’s omega 3-flax seed cookies (oh yeah! those 🙂 u get them readily in the grocery stores and they are very tasty, nothing like the name suggests, infact they taste just like oatmeal cookies)


If you don’t find these cookies, scout in the aisle for voortman’s other cookies or look for cookies with less fat.

1 large dollop of frozen yogurt (any flavor you like: berries,lemon,vanilla or chocolate)

Sprinkles (whatever your heart wants, i have used chocolate)

A spoonful of any kind of sauce to drizzle over- Optional ( strawberry,raspberry, hershey’s syrup)


Take the dollop of frozen yogurt and place between the two cookies.


Work quick.

Roll the sandwich in a plate of sprinkles and drizzle a thin line of sauce.

Refrigerate immediately if you are eating later or serve.

The original whoppie pies have cake like cookies and  cream between them.

Using frozen yogurt cuts the calories and fat in half and also the flax seed a

nd omega 3 add some nutrition to the cookies.

By Aditi Sheth



Mini Colored Stuffed Bell Peppers

A colorful dish of baked small peppers filled with yummy potato filling.


10 small peppers (any color)

3 medium size potatoes

2-3 green chillies

½ tsp grated ginger

½ Asafoetida/hing powder

½ tsp whole cumin seeds

Salt to taste

Red chilli powder as per taste

armchur powder as per taste

½ tsp garam masala

Fresh cilantro chopped


Boil the potatoes, peel and mash.

Take oil in a pan, add hing and jeera.

Once jeera starts to crack, add chopped green chillies and ginger.

Then add the rest of the masalas.

Now add the mashed potatoes and cook well.

Finally add the freshly chopped cilantro.

Take the mini colored pepper, cut off the stem. Slit the pepper vertically and fill in the stuffing.

Pre heat the oven at 400 F, bake the peppers for about 15 minutes until the peppers are soft and partly charred.

The same stuffing can be used for whole green bell peppers. Remove the stem and the seeds. From the top fill in the stuffing and bake it.

Another way is…

Take the green bell pepper and cut it in half.

Remove the seeds and fill the stuffing.

Take some gram flour (besan), make a paste of it. Brush this paste to cover the stuffing.

Take Oil in a pan and deep fry the peppers.

By Deepika Gupta

Paneer Tukariya (lipsmacking snack made of cottage cheese marinated and fried to a crunchy texture)


10 oz paneer

2 tbsp ginger-garlic paste

1 tbsp onion paste

1 tbsp chaat masala

1 tsp chilly powder

1 tsp garam masala

salt to taste

3 tbsp all purpose flour

1 cup cornflakes, crushed


Cut the paneer into cubes

Mix ginger-garlic paste, onion paste, chaat masala, chili powder, garam masala and salt in a bowl.

Add paneer and keep aside for 20 minutes to marinate

Add water to the flour and make a thick paste.. add a little salt to it and keep aside

Head oil in a pan. Dip the paneer pieces one by one in the flour paste, roll in crushed cornflakes.

Fry until golden brown.

You can enjoy this with tomato ketchup or green chutney.

By Deepika Gupta

Instant Pedha/Barfi (Healthier version of traditional Indian sweet)



2 cups milk powder (nestle), you can look for 2% milk if you can find, i used normal milk powder


1/2 cup sugar (I like little less sweet, increase this if it suits your taste,


10-12 table spoons skim milk (enough to get this wet and mixed up)


Any flavoring of choice – Almond powder (4-5 table spoon), Pistachio powder, saffron, cardamon powder (any or all of these)


Mix the milk powder and sugar in glass bowl.

Microwave for 55 sec. (assuming avg. microwave power).

Take it out stir it and add milk, little by little.

We want to add milk enough to just get it wet and mixed up. Will look something like shown in picture.

Again mircowave for 40 – 50 secs. Take its out stir. Put back in microwave again for 40-50 secs. You may have to do it 2-3 times, use your judgement, when the mixture looks dry, add the flavouring (almond, saffron, cardamon, pistachio).

Again stir and microwave for few seconds and let it cool. After 5-10 mins, make the barfi/pedhe style balls.. Use your creativity and style. You can shape them any form at this point, the mixture is nice like a dough. You can als make like the modak shape for ganapati.

Given that we are not using butter/ghee or heavy cream still taste wise this comes out much closer to the mava barfi back home.


By Priya Vaidya


Spicy Carrot and Cabbage Wadi

This dish I have learnt from my grandmom, an amazing cook. To her I owe all my cooking inspiration and skill…this one is right from her kitchen.. has my childhood memory of aromas to make it even tastier for me 🙂


1 cup of shredded cabbage

1 cup of shredded carrots

1 tsp minced ginger

1 tsp minced garlic

4-5 green chillies chopped finely per taste

1/2 tsp garam masala

1/2 tsp corriander powder

1/2 tsp cumin powder

1/2 tsp amchur powder

2 tsp sesame seeds

1/2 cup finely chopped fresh corriander

oil for shallow fry (optional)

1/2 – 1 cup  (besan, atta, or rice flour, or mixture of them, enough to make a dough, this quantity may vary depending upon how much water cabbage loses)

salt to taste


Mix all the ingredients above and make a dough, little thinner than normal chappati dough is fine, dont keep it too long otherwise cabbage loses water and makes it thinner than you would need more flour.

Grease pressure cooker pan (dhokla pan, or normal pressure cooker pan) with little oil on all sides. Add the mixture to the pan and pat it down. Steam it for 10-15 mins without the whistle like you would steam idli or dhokla.

Once cooled down, cut them into square or diamond shape. At this point they are ready to eat. If you want to keep it healthy just eat it as is. But it tastes better if you shallow fry it with little oil. Serve hot with mint chutney, tomato sauce or any other condiment.

Variations: I have tried this receipe with spinach and methi instead of cabbage and carrot and that comes out equally tasty and very healthy …

Enjoy… !

By Priya Vaidya

Tofu and Soya (soy chunks) sabji


1/2 tsp garam masala/curry powder (per taste)
1/2 tsp hot chili powder (optional per taste)
1/4 tsp crushed black peppercorns
1 tsp cumin powder

1 tsp coriander powder

leaves of fresh coriander garnish

1 tsp minced ginger

1 tsp minced garlic
1/2 tsp salt ( or to taste)
Hard tofu – 1 packet (from standard grocery store)

1 cup of soya chunks (nutrela), soaked in hot water for half an hour

1 large onion, cut into chunks
1 large tomato, cut into chunks (or tomato puree canned)
2 tbsp vegetable oil
pinch of asofoetida

pinch of mustard seeds

pinch of turmeric powder

lemon juice or amchur powder per taste


Heat oil in a pan.

Add mustard seeds, asofoetida, green chilies(optional), turmeric powder. Add onion, ginger, garlic and fry for few minutes till onion cooks. Add tomatoes and soya chunks. Keep the lid and cook the soya for 10-15 minutes with steam.

Add water if it looks too dry. Once the soya is softened add salt, garam masala poweder, cumin powder and corriander powder. Red chilli powder per taste, black pepper powder (optional).

You can add lemon juice or amchur powder per taste. Add tofu chunks towards the end, add little water so that spices soak into tofu and soya. Keep the lid for and let it cook for few minutes and turn off the stove. You can make gravy or keep it dry as per your choice/taste.

Variations: You can also add colored bell peppers or peas.

By Priya Vaidya

Paneer Tikka Skewers

A wonderful Indian appetizer made of Indian cottage cheese,marinated in spices and grilled to perfection.

( Makes approx 30 cubes)


1/2 tsp garam masala

1 tbsp all-purpose flour

1/2 tsp hot chili powder

1/4 tsp crushed black peppercorns

2 tsp cumin powder

2 tbsp malt vinegar

1/2 tsp salt ( or to taste)

10 1/2 oz paneer, cut into 3/4 inch cubes

1 medium onion, cut into chunks

1 Bell pepper, cut into chunks

15-20 Pineapple chunks

2 tbsp vegetable oil



Mix the garam masala, flour, chili, black pepper, cumin powder, vinegar and salt together.


Stir the paneer into the marinade, cover and leave for at least 10 minutes in the refrigerator.


Soak 5-6 wooden skewers in water for at least 15 minutes.


Preheat the oven to 350 degrees F .


Thread the paneer on the skewers, alternating the paneer with chunks of , pineapple and bell pepper.


Brush with Vegetable oil , then roast for 10 minutes, turning occasionally, until the paneer is golden yellow.


Serve hot with mint or coriander chutney. By Madhu Thube


By Madhu Thube